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4.8 from 15 votes

Crispy Black Bean Quinoa Burritos

Crispy burritos with black beans, corn, peppers, cilantro, quinoa, and cheese. Serve with Creamy Avocado Yogurt Dip and you have a fun, healthy, and delicious meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 10 burritos
Course: Main Course
Cuisine: Vegetarian

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 clove garlic minced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 15 oz can Libby's Organic Black Beans, rinsed and drained
  • 1/2 cup Libby's Organic Sweet Corn rinsed and drained
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 cup fresh cilantro chopped
  • Juice of 1/2 lime
  • salt and black pepper to taste
  • Cilantro Lime Quinoa
  • 2 cups shredded cheddar cheese
  • 10 burrito-sized flour tortillas
  • Creamy Avocado Yogurt Dip for serving

Instructions

    Cup of Yum
  1. In a large skillet, heat the olive oil over medium high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 2 minutes. Stir in the peppers, black beans, corn, chili powder, cumin, and cilantro. Cook for 5 minutes. Add the fresh lime juice and season with salt and pepper, to taste.
  2. Place a few spoonfuls of cilantro lime quinoa in the center of a tortilla, leaving 1/2-inch border around edges, then add the shredded cheese, and bean/corn mixture down the center of the quinoa. Roll burritos, by folding over the ends and rolling up. Continue making the rest of the burritos.
  3. Heat a large non-stick skillet or griddle pan over medium heat. Arrange burritos, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Serve warm with Creamy Avocado Yogurt Dip.
  4. Note: You don't want to fill the burritos too full or they will be hard to roll up. You can also use Cilantro Lime Rice, instead of the quinoa.